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Rum Produced from scratch.
We blend Sugar Cane Molasses with Cheddar spring water, add our blend of yeasts and ferment for 12 - 14 days.
We then transfer to our copper pot still and Distil 3 times (2 stripping runs and 1 spirit run) making the necessary cuts to extract the hearts (the good stuff)
Then it's time to take the liquid back to our preferred drinking strength (43%abv) We do this by adding water that has been filtered in house using a reverse osmosis system.
We then Lightly filter and bottle every bottle 1 by 1, seal using biodegradable tamper seals, hand label with cane fibre recycled labels and sign each bottle.
Every part of this process uses 100% renewable energy.
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